Thin corn tortilla. A simple and quick recipe for flour products

The most healthy food– simple and quite rough. That is why, despite the development of culinary human thought, as well as food industry, sometimes we want to cook some very simple food, known to man since ancient times. By the way, dishes prepared according to such relic recipes are the main repertoire of various diets that are currently popular and very effective.

For example, flatbreads are definitely one of the oldest dishes of humanity, since it learned to grind the grains of various cereals into flour.

Let's talk about how to make tortillas from corn flour. Well, of course, we remember that corn is a fantastically useful and very widespread cereal crop that came from America and has been known to the indigenous population of these continents since ancient times. Corn tortilla, the staple bread of pre-Columbian American civilizations, was also enjoyed by other corn-growing peoples.

You can, of course, bake tortillas from corn flour without adding wheat, but the dough with the addition of wheat flour will be much more elastic and easier to work with.

The easiest corn tortilla recipe

Ingredients:

• corn flour - 3 measures (for example, a glass);
• high-grade wheat flour – 1-1.5 measures;
• a little vegetable oil;
• a piece of lard;
• hot and cold water;
• table salt – 1 pinch;
• garlic;
• red pepper;
• pickled cheese (like feta cheese);
• sour cream;
• various fresh greens.

Preparation

Measure corn flour into a bowl and steam it with a very small amount of boiling water. Stir and let sit for 20 minutes to allow the particles to swell. After this time, add a pinch of salt, 1 tbsp. a spoonful of vegetable oil and gradually add flour, stirring at the same time (it’s most convenient to do this with a fork). Add enough water to make a fairly stiff dough (knead it thoroughly).

Now we'll tell you how to bake corn tortillas. Warm up well large frying pan and grease it with a piece of lard (if using vegetable oil– the flatbreads will be fried, but they will be baked in lard, so it will turn out not only tastier, but also healthier).

We form cakes from the dough with our hands or roll them out with a rolling pin (they should not be too thick). We bake the flatbreads, turning them over until they have a characteristic golden brown hue. Serve the cooked, rosy corn (it can be cut into pieces or grated), with sour cream, seasoned with red pepper and garlic. We eat with greens with great pleasure. It would be nice to serve a silent meal with such a meal. table wine or rakia (as is customary in the Balkans or the Caucasus). Well, or serve Mexican corn tortillas with tequila, mezcal, pulque, beer or hot fresh mate.

Of course, with corn tortillas (since they are both a separate dish and bread) you can serve various meats and fish dishes, and also vegetable salads and fruits.

You can complicate the recipe a little and make them more satisfying and spicy.

Corn tortillas made with kefir or milk

Ingredients:

Preparation

Pour a small amount of kefir or milk into the corn flour and leave for 20-30 minutes to swell. When the flour swells a little, add salt, egg, curry, sifted wheat flour and, if required, a little more milk or. We knead a relatively stiff dough, divide it into approximately equal parts and form (or roll out) flat cakes. Grease a heated frying pan with a piece of lard. Bake the flatbreads over so that they are well browned on both sides.

Corn tortillas are very easy and fairly quick to make. It should be noted that today there are many various recipes of this dish. In this article we will look at only a few of them.

General information

The healthiest and healthy food can rightfully be considered one that is prepared using natural and simple ingredients. It should be noted that sometimes you really want to do something simple dish using long-forgotten products. In our article, we decided to tell you how to make corn tortillas at home. By the way, corn is a very useful and quite common cereal crop in our country, which came to us from afar, from the United States of America. It was this flour product that served instead of bread in pre-Columbian American civilizations. After several hundred years, corn cakes came to the taste of other peoples of the world.

A simple and quick recipe for flour products

Few people know how to make corn tortillas, because in our country such products are not very popular. If you try even once cornbread, then you will never want to go back to pure wheat again. However, it should be noted that even classic corn tortillas cannot do without the addition of light flour. Of course, you can bake them without it, but the dough mixed with the addition of wheat flour will be much more elastic.

How to make classic corn tortillas? The recipe requires the use of the following components:

Kneading dough

Corn tortillas with cheese are incredibly tasty and aromatic. But before frying them in a frying pan, you should thoroughly replace the thick base. To do this, you need to pour corn flour into a bowl, pour a little boiling water into it, stir, cover with cling film and leave for about 20 minutes. During this time, the main product should swell well.

After the specified time has passed, you need to add a pinch of medium-sized salt to the corn flour, as well as a large spoon of sunflower oil. While mixing the ingredients together, gradually add wheat flour to them. Next, you need to add a little to the resulting mass cold water. As a result of all the steps described, you should get a fairly stiff and homogeneous dough.

Formation process

Once the dough is kneaded, divide it into pieces and roll each generously in cornmeal. Next, the balls need to be rolled out into small round layers. Their thickness should not exceed 5-6 millimeters.

As you can see, the cakes are from corn grits are formed quite easily. After all the products are prepared, you can begin their heat treatment.

Cooking in a frying pan

Oven-baked corn tortillas are softer and fluffier. But for such heat treatment should be used exclusively kefir dough. For this reason, we decided to bake our products in a frying pan. It needs to be heated as much as possible, and then greased with a piece of unsalted lard. If you add sunflower oil, then the tortillas will be fried, but we don’t need that - real corn products should be baked. Only in this case will they turn out unusually aromatic and tasty.

How to Serve Baked Goods for Lunch

Corn tortillas, the recipe for which we discussed above, should be served with dining table immediately after they are cooked in the pan. In addition to them, it is recommended to make a special spicy cheese sauce. It is made as follows: the cheese must be finely chopped or grated, combined with sour cream, seasoned with red ground pepper, chopped herbs and grated garlic. You can also serve this dish with a little dry white wine.

Kefir cakes made from corn flour: step-by-step recipe

These products turn out thicker and softer than those that we “prepared” above. To prepare them we will need:

• corn flour - 2 cups;
• light wheat flour - ½ cup;
• unsalted lard - small piece;
• Thick kefir with a high percentage of fat content - use at discretion;
• large country eggs - 2 pcs.;
• medium-sized table salt - 1 pinch;
• table soda - on the tip of a dessert spoon;
• hard cheese - use to taste;
• salted butter - about 50 g.

Dough preparation process

Corn cakes made with kefir are not only fluffy and soft, but also quite filling. That is why they can be consumed during lunch or dinner instead of the usual wheat bread.

To prepare, beat chicken village eggs with a whisk or fork, then pour thick, fatty kefir into them, add baking soda, salt, wheat and corn flour. After mixing the ingredients with a spoon, cover them with cling film and leave aside for half an hour. During this time, the flour should partially swell. To knead a fairly stiff dough, you need to add not yet large number chopped corn. In this form, the base should be wrapped in cling film and leave to rest for an hour.

How to form correctly?

Flatbreads made from corn grits and kefir are formed as easily and simply as in the previous recipe. The finished dough must be divided into medium pieces, and then rolled each in wheat flour. After this, the balls need to be rolled into round layers using a rolling pin. The thickness of the cakes should not exceed 6-8 millimeters, otherwise you will end up with too thick cakes.

Heat treatment

How to properly bake cornmeal tortillas in the oven? The recipe for this dish recommends using a large baking sheet. It needs to be heated in the oven and then greased thoroughly. lard. Next, you need to place some of the rolled products on the sheet, and it is advisable to lay them out so that they do not touch each other, since during heat treatment they can increase in size and stick. Above ready-made baked goods it is recommended to sprinkle corn grits rough processing and grated hard cheese.

It is advisable to bake the cakes in the oven for about half an hour. During this time, they should be completely cooked and covered with a red-brown cap.

How should you serve baked goods to guests?

After the cakes are completely baked, they should be removed from oven and immediately coat with salt butter. Next, the products must be placed on a plate and served to guests along with tea, the first or second course. Bon appetit!

Let's prepare mchadi together

Georgian corn tortilla or the so-called mchadi is especially liked by those who love and appreciate the cuisine of the mentioned people. It should be noted that there is nothing complicated in their preparation. That is why even the most inexperienced cook can make them on their own. For this we need:

• corn flour coarse- 2 glasses;
• fresh fat milk - ½ cup;
• filtered water - ½ cup;
• granulated sugar - ½ dessert spoon;
• medium-sized salt - add to taste;
• salted butter - 60-80 g;
• Refined sunflower oil - optional (for frying).

Kneading corn dough

To prepare mchadi, there is no need to stand at the stove for a long time, because they are made quickly and easily. To knead the dough, you need to pour coarse corn flour into a bowl, and then add granulated sugar and medium-sized salt to it. After mixing the ingredients with a spoon, you should start preparing the other part of the base. To do this, you need to mix full-fat village milk, creamy salted butter and regular filtered water, and then heat them a little over the fire. Next, the liquid components need to be poured into the dry ones. Knead the mass with your hands for as long as possible - you should form a tight dough that can be easily rolled into a ball.

It should be noted that, despite its coolness, the base should be slightly damp. After all, if it is dry, then Georgian flatbreads made from corn flour may crack during heat treatment. That is why when kneading you should additionally add a little milk or drinking water.

We form products

Mchadi are Georgian corn flatbreads, which are distinguished not only by their special aroma and taste, but also by their rather large thickness, because according to the presented recipe there is no need to roll out such products with a rolling pin until thin. To form mchadi, you should divide the corn dough into many small pieces, roll each into a tight ball and squeeze it as if you were making regular minced meat cutlets. However, it is highly not recommended to additionally roll them in flour, otherwise the sunflower oil will burn very hot.

Pan frying process

To prepare delicious Georgian flatbreads, you need to put a deep frying pan on the fire and pour sunflower oil into it. Before laying out semi-finished products, it is recommended to calcinate the vegetable fat well. Next, place 3-4 tortillas on a heated frying pan. It is advisable to fry them on each side for no more than 6-8 minutes. If you keep the products a little longer, they will absorb a large amount of fat, and this is not very good for the dish.

When the Georgian flatbreads are browned on the bottom, they should be turned over and fried in the same way on the other side. It should be noted that some housewives cover the frying pan with a lid during heat treatment. We do not recommend doing this, since the condensation formed on it can cause a rather violent reaction in hot sunflower oil.

The final stage in creating mchadi

Once the cornmeal tortillas have browned, carefully remove them from the dish and place them on paper towels. This will allow you to get rid of excess fat, making the products even more tasty and less calorie.

In order for you to get real Georgian flatbreads, after frying, it is recommended to immediately cut them with a sharp knife in the shape of a book. Place a slice of any cheese you like inside the hot baked goods. By the way, Suluguni is ideal for this, because this is the exact variety dairy product begins to melt immediately.

Correctly presenting Georgian corn flatbreads to the table

Now you know how you can simply and easily prepare delicious, aromatic and satisfying baked goods using corn flour, which is unusual for many. After all the described steps, the flatbreads with melted cheese should be served immediately to family members. Along with aromatic flatbreads, you can present any first or second course to the table, although some gourmets prefer to eat them only with sweet, freshly brewed black tea.

Step 1: Knead the dough.

Step 2: Prepare the parchment paper.

Step 3: Form the dough.

Step 4: Fry the corn tortillas.

Step 5: Serve corn tortillas.

If you can't carefully remove the tortilla from one sheet of parchment, don't worry, place it dough side down in a dry, preheated pan along with the paper and wait 30 seconds, then remove the stuck sheet, leaving the corn tortilla in the pan. Keep cooking.

Store raw corn tortilla dough in the freezer.

Place on hot flatbread egg omelet and you will have a hearty and tasty breakfast.

Cooled corn tortillas can be reheated in a frying pan, oven, or microwave.

Corn tortillas can be served instead of bread, or you can put vegetables, meat, sauce in them - it will turn out delicious and hearty lunch. Cheese, herbs, and jam will give the dish a special taste and aroma.

Mexican corn tortillas

Mexican tortillas are thinly rolled tortillas made from corn flour. You can put filling in them or eat them just like that. To make them more convenient to prepare, we’ll use both corn and wheat flour: the base will become more viscous and easier to roll out.

Ingredients:

• half a glass of corn flour;
• half a glass of wheat flour;
• a glass of hot water or boiling water;
• salt to taste;
• refined oil for frying.

Cooking method:

1. Sift both types of flour and combine in a small saucepan, add salt.
2. Carefully pour hot water into the flour mixture, stir.
3. Knead the dough. If it turns out too hard or sticky, add a little water or flour accordingly.
4. Let the dough rest for 30 minutes, covered with film or a towel.
5. Cut the dough into small pieces and roll out. The thinner the cakes are, the better.
6. Heat the frying pan over medium heat. You can fry with or without oil.
7. Fry the tortillas on each side for half a minute. It is important not to dry out the tortillas.

Then we transfer the products from the frying pan to a dish and cover with film or cloth so that they do not dry out.

A simple recipe in a frying pan

Cooking flatbreads in a frying pan is the easiest way possible. It is very convenient because it requires a minimum of ingredients. For those who stick healthy eating, this is a great option.

We will need:

• 1 cup corn flour;
• 0.5 l of hot water;
• salt to taste.

Preparation:

1. Sift the flour through a sieve into a small container.
2. Pour in hot water, stirring thoroughly, knead the dough well. It should be quite elastic, but not cool.
3. Divide the dough into balls and roll out thin cakes with a rolling pin.
4. Heat the frying pan over high heat, then reduce it.

Required Products:

• 200 g corn flour;
• 200 ml kefir;
• 2 eggs;
• 2 tsp. baking powder;
• salt to taste;
• spices;
• olive oil.

Preparation:

1. Sift the flour through a sieve.
2. In a separate bowl, mix flour, baking powder, salt and spices. You can use seasonings such as suneli hops, basil, oregano or marjoram.
3. Separately, beat the eggs with kefir.
4. Combine dry ingredients with mixture. Mix thoroughly.
5. Knead soft dough, divide into balls, form small cakes.
6. Preheat the oven to 180 degrees. Place it on a baking sheet baking paper and lay out the blanks.
7. Water the flatbreads olive oil in a thin stream. If you love more spicy taste, sprinkle spices on top.
8. Bake in the oven at 180 degrees for 10-15 minutes.

When the flatbreads are browned, you can take them out and serve.

Corn tortillas mchadi in Georgian style

Mchadi are aromatic Lenten flatbreads made from corn flour. They are great for breakfast or as an addition to main dishes. The classic recipe does not add salt, but if you want to add it, the mchadi will only become tastier.

Ingredients for three servings:

• 200 g corn flour;
• 100 ml cold water;
• salt as desired;
• 4 tbsp. l. vegetable oil.

Preparation:

1. Sift the flour through a large sieve.
2. If you use salt, dissolve it in water.
3. Carefully and slowly add water to the flour, stirring continuously.
4. Knead soft dough.
5. Place the frying pan on the fire until it gets hot and add oil. Reduce the flame.
6. We make small cakes and place them in a frying pan.
7. Fry the flatbreads in hot oil for 3 minutes on each side until golden brown.

After cooking, it is better to blot the mchadi with a napkin to remove excess oil. Must be served hot.

How to cook with cheese

Corn tortillas with added cheese - great alternative classic recipe. Ideally served hot.

Ingredients:

• 200 g corn flour;
• 150 ml of clean water;
• 1 egg;
• 200 g hard cheese;
• 2 cloves of garlic;
• 1 tsp. baking powder
• salt if necessary;
• 50 g butter.

Preparation:

1. Prepare the ingredients: grate the cheese using a fine grater with small mesh, melt the butter, sift the flour, chop the garlic.
2. Beat the egg and mix with water.
3. Add the egg mixture to the refined flour, add cheese, butter, garlic, and baking powder.
4. Mix the dough. It should turn out very soft.
5. We make small cakes from the dough by rolling them out with a rolling pin.
6. Heat the frying pan and grease it with oil if necessary.

Bake the cakes over medium heat for 3 minutes on each side.

Kefir cakes made from corn flour

Corn tortillas prepared with kefir acquire a very delicate, slightly sour taste and are very filling.

Compound:

• 300 g corn flour;
• 50 g semolina;
• 200 ml kefir;
• 100 ml water;
• salt to taste;
• 3 tbsp. l. vegetable oil.

Cooking:

1. Sift flour and semolina.
2. Add boiled or filtered water, salt, semolina, and corn flour to warm kefir. Mix well, avoiding the appearance of lumps. The dough should rest for 20 minutes for the semolina to swell.
3. Heat the frying pan and add sunflower oil.
4. Cut the dough into pieces and roll out. It is convenient to make small circles about 1.5 cm thick.

Then reduce the heat to medium and fry the dough on both sides for about 4 minutes.

1. To bake flatbreads in a frying pan, use the finest flour.
2. The dough will roll out better and be more viscous if you add wheat flour.
3. To form cakes, it is convenient to use a press. At home, it can be replaced by a regular plate with a flat bottom.
4. When making corn tortillas with cheese, you can use mineral water instead of the usual one. This will make the baked goods soft and fluffy.
5. For a richer taste regular oil can be replaced with olive oil.
6. When baking in the oven, use parchment paper.
7. If you want soft cakes, add butter to the dough.
8. For more instant cooking pancakes, use a pancake pan.
9. If the dough sticks to your palms when kneading, moisten them with cold water.
10. For best result take only sifted flour.
11. It is better to store the finished dough in the freezer.
12. To prevent the cakes from drying out during storage, cover them with cling film.

In many cuisines, such as Georgian, it is customary to bake flatbreads from corn flour and serve them at the table, complementing other dishes or just for a snack. The products, despite the simplicity of execution, turn out incredibly tasty and healthy. The key to success in making corn tortillas lies in the quality of the corn flour. It must be finely ground, premium and ideally from white corn.

Georgian cornmeal flatbreads in a frying pan - recipe

Ingredients:

For the test:

• corn flour – 485 g;
• water – 290 ml;
• baking powder – 1 pinch;
• rock salt – 1 pinch.

Preparation

Georgian flatbreads, or as they are also called in Georgia - mchadi, are prepared simply, one might even say primitively. Classic recipe involves using only corn flour and water without adding salt. But in practice, housewives add a little salt and baking powder (slaked soda) when kneading the dough to improve the taste and make the products fluffy.

Corn flour is initially sifted, mixed with salt and baking powder, water is added and kneaded thoroughly and for a long time. Fry the mchadi in a dry frying pan or just lightly oil it. Next, the moist corn dough is scooped up with moistened hands, forming flat cakes, and placed on a dry frying pan. After browning the products under the lid on both sides, transfer them to a dish and serve hot. These flatbreads are very tasty when eaten with cheese (Imereti or).

Corn flour cakes with kefir in the oven

Ingredients:

For the test:

• corn flour – 145 g;
• kefir – 110 ml;
• selected egg – 1 pc.;
• baking powder – 10 g;
• rock salt – 1 pinch;
• – 10 ml;
• sesame and poppy seeds – 10 g each.

Preparation

Kefir flatbreads made in the oven will be even tastier and healthier. To prepare them, mix sifted corn flour with egg and kefir, adding rock salt and baking powder in the process. Depending on the properties of corn flour, you may need a little more or less, but the dough should have a moist and dense consistency so that you can make flat cakes from it. To do this, divide it into six portions and place each on a silicone mat or oiled parchment on a baking sheet. We give the products a flat shape, coat the top with olive oil, sprinkle with sesame seeds and poppy seeds and place in an oven preheated to 185 degrees for about twenty minutes.

These corn flour cakes can be made sweet by adding a little granulated sugar when kneading.